Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch:
Origin and Production:
Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components.
Physical Characteristics:
Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.
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Product Type: Starch / Flour
Color: white
Form: Solid
Packaging: Bag Weight (kg): 50
Shelf Life: 2 Years
Use: for sauce thickening, bakeries and food manufacturing
Supply Ability: 200 Tons per Month
Sago Starch is flour that is processed from processing the starch of sago tree stems. Sago flour has uses similar to tapioca flour, but Sago starch has been analyzed to be free of gluten (the proteins that are found mainly in wheat, barley, and rye). So this flour is suitable as an allergen for people with Celiac disease or gluten intolerance. There are advantages of sago flour are resistant starch,gluten free, prebiotic, colon cancer prevention, low glycemic index, and cholesterol management.
